Reviewed: Nov. 29, 2009

Made it last night in the oven at 350F for 1 hour. Followed other reviews: foiled 30 min., unfoiled 15 min, then 15 with sauce. Also doubled sauce as per other review. Considering the amount of meat I had, I doubled the ingredients - also had two loaf pans. In one pan, I decided to put some foil - thought it would be easier to take out: BIG MISTAKE !!! Because of the sweet sauce, it stuck to the sides. Had to turn the loaf over in plate - what a mess. It broke in two, meaning the top 1/2 came out, and the top bottom was still stuck in the pan. Had to scrap it out. The other pan was OK. I also used less sauce on that one and it was perfect; nice glaze on top. The taste was good, but I would play with the spices (add more), such as pepper, garlic, sautee onions, etc. Also used an onion soup mix instead of minced onion, and added sautee portobella mushrooms. Today, we had it as cold sandwiches (buttered with mustard). That was good. I will make it again, but adjust a number of ingredients.

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Aline

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 29, 2009

We have never been big meat loaf fans in the past. I made this recipe last week when I was needing a comfort food. I made this exactly as it was written...just gotta say, we're fans of meat loaf now. I doubled the recipe since I had some thawed ground beef that needed to be used..glad I did, I had left over for sandwiches which were really good. I'm making a double recipe today. I can't wait for dinner!!

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Kathyg

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Reviewed: Nov. 26, 2009

Used recipe as is only changed made patties and grilled it came out great!

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DUCKYACRES

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

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Reviewed: Nov. 23, 2009

This came out very moist and was super easy to make. However, we didn't like the taste. I also thought, while moist, it was actually a little too soft for my taste.

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crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Nov. 21, 2009

this was pretty good! i changed a lot of ingredients, due to: my diet, kosher dietary laws, and stuff i didn't have on hand... someone told me i didn't make this but a completely different thing!

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evacooper

Cooking Level: Expert

Home Town: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Nov. 17, 2009

I will never make meatloaf any other way. So simple and delicious it's ridiculous.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Nov. 15, 2009

Very easy and moist. Good recipe!

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MistyMae

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Reviewed: Nov. 14, 2009

Good. I too baked in the oven since I started making it around 5 and hadn't read the entire recipe. I like to bake meatloaf covered with foil about half the time then uncover, cook another 20ish min and then put on the sauce/glaze and bake an additional 10-15 min. I used a whole package of dry onion soup mix. And I also double the glaze-Next time I will probably even triple it-strictly a matter of preference...I always prefer extra glaze on meatloaf no matter the recipe. I agree with another reviewer that this is a good base recipe for meatloaf. It's good as is and versatile so you can play around with other ingredients and seasonings per your personal taste.

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AMESNJAMES

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2009

This is an exceptionally moist meatloaf. I didn't have time to put it in the slow cooker, so I just baked it at 350 in the oven for a bit over an hour. I also used soy milk instead of regular, and added Italian seasoning and garlic powder.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Nov. 14, 2009

I made this for my husband. He loves meat loaf. I don't like it at all so my rating is based on his reaction to eat. I ended up throwing most of it away. He had a small piece the night I made it and never touched the leftovers. He normally eats leftovers for his lunches so I don't think was very good.

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BBEAR

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Reviewed: Nov. 13, 2009

Great meatloaf! The only things I did differently was to use 1 pound of ground pork and 1 pound of ground chuck and leave out the sage. It stayed together very well and had a fine texture. Probably the best meatloaf I've ever made.

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glorybee123

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Reviewed: Nov. 11, 2009

FABULOUS!! With the onions being minced, and hardly noticable, my kids ate it up! We love meatloaf, and now we can have it right when we get home since it cooks all day! This is the ONLY way I'll ever make meatloaf again!!

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cwhclc

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Reviewed: Nov. 11, 2009

This is such an easy recipe that everyone should have it as their basic recipe. I would like to add more spices to extend a stronger flavor though. So I'll experiment the next time. I did use panko rather than bread crumbs and really liked the consistency of the meatloaf because of this ingredient. What is great is using the crock pot to make it. Just what the doctor ordered.

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Lois

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Reviewed: Nov. 11, 2009

I made this on a whim...my meatloaf never works out. But this was great! It stuck together and the sauce was so delicious. Great recipe!

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Kyle and Dawn Bell

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Reviewed: Nov. 10, 2009

Best Meatloaf Ever...and I mean it!

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Nov. 10, 2009

This recipe was delish! I took some suggestions from another reviewer and added a packet of onion soup mix. For the sauce I only used 1 teaspoon of brown sugar. Baked in the oven 350 for 60 mins. Perfecto!

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krayzie4him

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Reviewed: Nov. 9, 2009

i was really looking forward to this meat loaf. but after SIX hours in the crock pot it was not fully cooked!! very very disappointing... so i put it in the over @ 400 for 30 min. it was o.k...i think putting it in the oven didn't give it the melt-in-your-mouth taste. i might give it another shot next time....

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domino805

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Reviewed: Nov. 9, 2009

I gave this 4 stars because my family does not like brown sugar in the topping! I made the topping without the brown sugar and it was amazing. I made the loaf just as the directions state and it was so juicy and moist.

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Carrie

Cooking Level: Intermediate

Home Town: Hartsville, South Carolina, USA

Living In: Hope Mills, North Carolina, USA

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Reviewed: Nov. 7, 2009

I, too, baked this in the oven at 350 for about 65 minutes. I used the oven because I hadn't really read the directions until it was too late. I will try it in the crockpot next time though. I used Egg Beaters to replace the eggs and fat-free bread crumbs. Instead of the sage I used Greek Seasoning. Next time I think I'll reduce the brown sugar in the topping to 1 tablespoon as it was rather sweet. What gave it the 5 stars was the taste and texture. Perfect cutting meatloaf that stayed together just right. I can't wait to make meatloaf sandwiches tomorrow :)

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 6, 2009

This was moist and flavorful. There was only 1 slice leftover. I followed the directions exactly but next time I will cut the sage back to 1/4 tsp. I like sage but felt that a 1/2 tsp. was too sage-y. I would make this again.

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